2-Step Inside-Out Chicken Pot Pie
Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits. Turn your old fashioned favorite upside down and get a little crazy with your chicken pot pie recipes.
Preparation Time10 min
Cooking Time15 min
- 4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
- 1 can (10.75-ounces) Campbell's Condensed Cream of Chicken Soup
- 1 (16-ounces) bag of frozen vegetable combination (broccoli, cauliflower, carrots)
- 8 hot biscuits, split (homemade or from the store)
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.
Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
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